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\u00e2\u20ac\u0153remember, there are no bad foods, just bad portion sizes and frequency of consumption\u00e2\u20ac\u009d<\/p>\n
1 leek (about 12 oz.)
\n3 onions (1 1\/2 lb. total), peeled and chopped
\n3 carrots (12 oz. total), scrubbed and chopped
\n2 stalks celery (4 oz. total), rinsed and chopped
\n8 ounces mushrooms, rinsed and quartered
\n2 Roma tomatoes (6 oz. total), rinsed and quartered
\n1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
\n1 1\/2 teaspoons dried parsley
\n1 1\/2 teaspoons dried thyme
\n1 1\/2 teaspoons dried oregano
\n1 tablespoon black peppercorns<\/p>\n
Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.<\/p>\n
Yield: 8 cups
\nServing Size: 1 C.
\nCalories: 18
\nFat: .1g
\nFiber: .9g<\/p>\n","protected":false},"excerpt":{"rendered":"
Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months. \u00e2\u20ac\u0153remember, there are no bad foods, just bad portion sizes and frequency of consumption\u00e2\u20ac\u009d 1 leek (about 12 oz.) 3 onions (1 1\/2 lb. total), peeled and chopped 3 carrots (12 oz. total), scrubbed…<\/p>\n